Massas para pizza com restrição de glúten

Farias, Adenilma da Silva

doi:10.26512/2009.04.tcc.1034

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“…Além disso, a farinha de arroz, quando submetida à cocção, favorece o processo de gelatinização do amido, o que melhora a adesão da massa. O polvilho doce também contribui para melhorar a elasticidade e a textura da massa formulada (FARIAS, 2009).…”

Section: Análise Sensorialunclassified

Development and sensory analysis of gluten-free pasta enriched with golden linseed flour

Geib,

Friday,

Lehn

et al. 2024

V Seven International Multidisciplinary Congress

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Celiac disease (CD) is an autoimmune condition triggered by permanent sensitivity to gluten in genetically predisposed individuals. It can occur in any age group, with a significant prevalence worldwide, affecting approximately 2 million people in Brazil, although the majority remain undiagnosed. Inflammation of intestinal cells due to the presence of gliadin, a protein found in wheat, oats, rye and barley, leads to deterioration of the small intestine mucosa, resulting in symptoms such as diarrhea, bloating and pain. Complete exclusion of gluten from the diet is essential to prevent complications, however, this represents a significant challenge due to the ubiquity of gluten in many food products.

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Section: Análise Sensorialunclassified